Brodo with Pacific Halibut Quenelle and Shaved Wild Mushrooms
Total:
2 hr 25 min
Active:
45 min
Yield:
5 appetizer servings
Level:
Intermediate
Total:
2 hr 25 min
Active:
45 min
Yield:
5 appetizer servings
Level:
Intermediate

Ingredients

  • 3 New Mexican chiles
  • 6 to 7 Thai bird chiles
  • 3 ancho chiles
  • 2 cups dried porcinis
  • 2 whole heads garlic
  • 3 red onions, skins on, halved
  • 3 stalks lemongrass, bruised with a knife
  • 2 tablespoons peppercorns
  • 3 bay leaves
  • Kosher salt
  • 1 (750-ml) bottle white wine
  • Reserved bones, head and tail from 1 (30 to 40-pound) pacific halibut, chopped into large chunks
  • Cold water, to cover 
  • About 1 quart scraped halibut bits, placed in a bowl over an ice bath to keep cold
  • 2 egg whites
  • 3 to 4 ounces heavy cream, chilled, plus more as needed
Assembly
  • 2 to 3 kaffir lime leaves
  • 4 whole star anise
  • 1 cinnamon stick
  • 4 blue foot mushrooms, stems and tops thinly sliced 
  • 2 tablespoons freshly picked chervil leaves
  • 1 Fresno chile, thinly sliced into rounds
  • Zest of 1 lime

Directions

Special equipment: food processor, blade and bowl in freezer to chill; French press; coffee filter

Place a very large saucepan over medium-high heat, add the New Mexican chiles, Thai bird chiles, ancho chiles, porcini mushrooms, garlic, red onions, lemongrass, peppercorns, bay leaves, 2 big pinches salt, and the white wine. Add the bones, head and tail from the fish and cover with about 2-inches cold water over the bones. Bring to a simmer for about 30 minutes, skimming occasionally to remove any impurities that float to the top. 

Place the halibut scraps into the chilled food processor bowl with a bit pinch of salt and pulse to blend to a similar size. Be careful not to over process because the food processor does create heat and the fish will get tough. Add the egg whites and pulse to combine. Add about 3 to 4 ounces heavy cream and blend to combine. Add a touch more heavy cream if needed; you are looking for a fluffy mousse or mashed potato consistency. Pour the mixture into a clean bowl and place back over an ice bath to keep chilled. Keep in the refrigerator until ready to shape into quenelles. 

Remove some of the broth and add to a high sides saute pan over medium heat and bring to a simmer. Using 2 large metal spoons form the fish into quenelles and place onto a hotel pan or baking sheet covered in plastic wrap for easy removal. Add the fish quenelles to the gently simmering broths and cook for about 3 to 4 minutes until they are cooked through.

For plating: (1 serving) 

Place a coffee filter over a wire mesh strainer over a bowl and add 4 to 5 cups broth. Allow to strain through, pushing with a spoon if needed. 

To a French press, add the kaffir lime leaves, star anise, cinnamon stick and pour over the strained broth. Allow the mixture to steep, about 2 minutes. Press and taste for seasoning. 

Place 1 of the cooked quenelles into the middle of a serving bowl. Top each with some of the mushrooms, chervil, chiles, and lime zest. Pour the broth over the quenelle.

Cook's Note

You can easily make this in smaller portions, just reduce the amount of ingredients used

IDEAS YOU'LL LOVE

Cardoon Soup with Meatballs: Cardi in Brodo

Recipe courtesy of Mario Batali

Fettuccine Brodo di Pollo

Recipe courtesy of Debi Mazar and Gabriele Corcos

Crepe-Pasta Soup: Scripelle in Brodo

Recipe courtesy of Mario Batali

Capellini Soup with Rich Chicken Brodo

Recipe courtesy of Michael Chiarello

Veal Meatballs in Broth: Boccete in Brodo

Recipe courtesy of Mario Batali

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here